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Preparation Time - 15 Minutes
Preparation Method - Stove Top


Recipes that Compliment:


Lemon Beebrush Ricotta Pancakes

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Deb D. | February 28th, 2024

Ingredients are for 6 Servings
Scale It
Ingredients:
Qty Unit Ingredient
2/3 cup Ricotta Cheese
2 large Eggs » separated
1/4 cup 2% Milk
1 cup All-purpose Flour
2 teaspoons Sugar
1/4 teaspoon Baking Powder
1/8 teaspoon Salt
1 tablespoon Lemon Rind » julienne
1 teaspoon Lemon Beebrush » finely minced
2 teaspoons Vegetable Oil
Prep Time Process Time Overall Time
15 Minutes 20 Minutes 35 minutes
Directions:

- The night before, put the Ricotta cheese in a paper coffee filter set in a strainer over a bowl. Cover with plastic wrap, and refrigerate.
- In the morning, discard the whey collected in the bowl.

1. Mix egg yolks and ricotta cheese in food processor or blender until smooth.

2. Add milk, flour, sugar, baking powder, salt and process until completely blended.

3. Fold in lemon rind and lemon beebrush.

4. In a separate bowl, beat egg whites until just stiff but still moist.

5. Fold the eggs gently into the batter.

6. Heat 2 teaspoons vegetable oil in large nonstick pan over medium heat.

7. Drop batter by 1/4 cup full onto skillet, and cook until tops are bubbly.

8. Turn and cook second side until golden brown. Repeat with remaining batter.

9. Serve hot with Lemon Beebrush syrup.

Submitted by Deb D. | February 28th, 2024 See all of Deb D.'s Recipes.

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